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Posted 9/23/2010 3:00pm by christy raymond.


Hi Guys! I've spent the day indoors doing Quickbooks, becoming organized, and scanning cookbooks for recipes to upload. Meanwhile, Chris and Ben have been harvesting the remaining winter squash, the gourds that I interplanted in our sunflower field, and the ornamental and flour corn that we grew. What a gorgeous gorgeous first day of fall/last day of summer. Indeed, what a glorious summer we've had. a real summer's summer.

Don't forget: tomorrow we are showing the Goonies on the barn. Come by at 6:30 for a tour if you want. Movie starts at 7pm. Don't forget to bring your chairs, blankets and treats! Parent-teacher conferences schmonferences. (just joking, everyone). Don't be afraid to come to just the tour or just the movie. Hope to see your happy faces! Park in the field where you pick up and be careful crossing the road. I'm going to send this email now and maybe create some links to new recipes, etc in the version I post on the blog - so check it out tomorrow if you want.

One more reminder: Pick-up hours end at sunset (6:40 this week, a little earlier every week). 
and one more: we happily accept the clean pint/quart containers back, as well as clean egg cartons.

Soybeans. Again! Edamame. Pluck those beans off the plant. Boil in salted water for five minutes. Snack on them with soy sauce or sea salt. If you're feeling ambitious, pop them out of the pods and add them to a salad or make a little smashed soybean humus. Last year, one of our members was really enjoying these cute little beans in a pasta salad.

Napa Cabbage. So good for slaw. Today I decided to stray a little away from my go-to slaw with the peanuts, cilantro, mint, basil, soy, sesame. Instead, I slivered the cabbage, tossed with a little salt and whipped up a dressing of a couple cloves of garlic in the garlic press, a couple teaspoons of dijon, a couple of cider vinegar (now available at the Big Apple!), a good drizzle of Franklin Honey, then whisked in canola and olive oil. I added lemon juice and S&P to taste and finished it with some fresh chopped dill. Voila! A hit! This cabbage is so sweet and crunchy and succulent that you don't have to do much to make it great. A farmstand shopper reported back that her cabbage rolls came out marvelously with the Napa. My aunt used it in soup. We love it in veggie wraps, fish tacos, and buffalo chicken wraps.

Sweet Peppers. Perfect for adding flavor to any stir-fry or pasta sauce. One CSA member told me she has been slicing onions and peppers very very thin then sauteeing in olive oil and putting on top of fish or chicken, baked in the oven. It keeps the meat moist and adds a wonderful aroma to your kitchen!

Red and Yellow Onions. Just enough for a few recipes. Small onions this year. :( We will irrigate them if we have another dry spring/early summer :)

Garlic. Just enough to flavor that kale, make some garlic-rubbed bruschetta, make your own aioli or salad dressing, flavor a pasta sauce.

Fennel. Read what Alice Waters has to say about fennel. The white bulb with the tall, feathery green fronds. The fronds can be used as an herb and would be especially fantastic in a seafood broth. Lobster shells or shrimp shells can go in a stockpot with onion and garlic peels, parsley stems, carrot ends, kale stems, peppercorns, celery leaves. You can make a wonderful fish stew with the strained stock. or chop them fine for a fresh herb to flavor a mixed herb dip or to add to a grain salad or best yet, a salad of the very thinly sliced fennel bulb. I adore fennel. It does have a strong flavor, so distaste for this vegetable is understandable, though I can't imagine not enjoying it in a balanced composition of flavors. One good combination is citrus and fennel. The key is to slice the bulb very thinly. Shaved is a better term. If you have an adjutstable mandoline, that is the best tool for getting the paper thinness. Anyway, toss it with some sectioned orange or grapefruit or blood orange and a citrus vinaigrette. Al Forno would serve tender, grilled calamari over a salad of shaved fennel with a mustard vinaigrette. Magnifique! If you are already a fennel lover, try roasting slices on a baking sheet in the oven, or just slice up the bulb and sprinkle with kosher salt and drizzle with a tasty olive oil - this is an excellent accompaniment to some good mozzarella (like from Narragansett Creamery). That is what I was served at the first lunch I had at an excellent cheesemaking dairy farm I WWOOFed at in Cremona, Lombardy, Italy.

Tuscan Kale. Try cooked kale in an omelet, a soup, with potatoes. I'm going to try to add a couple of kale recipes to the Recipe Menu on the website. I definitely recommend going to that and searching by vegetable for ideas. Here is Creamy Sesame Greens from Whole Foods.

1 lb Tomatillos. Enchiladas Verdes. Make a sauce for chicken, swordfish, or pork. Make a salsa for corn chips. The first step is to remove the papery husk, rinse, then slice in half and roast until collapsed. Once this has cooled you can add diced onion, serrano chili, lime juice, and cilantro for a good salsa.

Tomatoes. I made a yummy side dish for lunch the other day. We were having cheese quesadillas with thin sliced red onion, thin sliced red and yellow peppers, and cilantro. I opened a can of garbanzo beans, drained most of the juice and threw in a bowl with diced red onion, diced sweet pepper, and good, ripe chunks of tomato. I dressed with a dash of vinegar and a good drizzle of olive oil, and finally a good amount of chopped parsley. yum. and some protein for the vegetarians on our crew.

Speaking of parsley. That is this week's herb. Ana Sortun, of Oleana restaurant, has a good idea for a fancy condiment: parsley oil.

Cherry Tomatoes. Snack. or roast briefly for a candy-like treat.

3 Heads of Lettuce, including one head of Romaine. Caesar Salad! Whoopie! Grill some chicken and bread to make fresh croutons with and you just about have a meal. Have one more tomato sandwich or BLT.

Handful of Hot Peppers. Salsa, chilli, Jamaican Jerk, hot sauce, pickled hots, dry the cayenne.

thanks everyone!